Greek Style Bell Pepper Salad
Serves: Serves 4
  • 4 bell peppers (1 orange, 1 red, 1 yellow, 1 green), cut into chunks
  • 4 Lebanese cucumbers, cut in half lenghtwise, seeded and sliced
  • 1 cup jumbo Kalamata olives, pitted
  • 225g (1/2 lb) Goat Feta Cheese, diced
  • ½ cup organic walnuts, coarsely chopped
  • ½ cup parsley, chopped
  • 2 green onions, chopped
  • ¼ cup extra-virgin olive oil
  • 2 tbsp white wine vinegar
  • 2 cloves garlic, minced
  • ½ tsp Himalayan salt
  • ½ tsp freshly cracked black pepper
  • 1 tbsp dried oregano
  • 1 tbsp za'atar
  • 1 tbsp sumac
  1. Prep all your veggies and add them to a large mixing bowl.
  2. In a separate bowl, add all the ingredients for the vinaigrette and whisk until well incorportated.
  3. Pour over the salad, mix well and serve immediately.
  4. This salad is best enjoyed the same day but will keep in the refrigerator for a couple of days, although some wilting of the cucumber is to be expected. If you need to make this ahead of time, it's best to add the cucumber at the last minute.
Nutrition Information
Serving size: NF based on 1 of 4 servings
Recipe by The Healthy Foodie at